Jose Chesa and Cristina Baez to Inaugurate Enrique Olvera New Project in Mexico Casa Teo; with 3 Dinners and Paella Cooking Class
Portland, OR, (May 9, 2018)– Enrique Olveras of Pujol , Chef José Chesa of Ataula and Portland’s only churros shop 180 Xurros are teaming up to inaugurate Olvera’s newest project: CASA TEO an inspired workshop that will be offering special diners and education with chef friends from around the world as well as glorifying Mexican culture and cuisine thru classes and demos. Saying “mi casa, es su casa” and meaning it, Casa TEO serves as an inn, taking reservations via AirBnB and adding to the experience of exploring Mexico City flavors while staying at a gourmand’s dream home, Casa TEO.
Jose Chesa and his team, will cook three very specials dinners, and teach a cooking class about Spanish flavors and dishes with a Paella focus. As well as soak Mexico food and markets with the Pujol and Casa TEO family.
WHAT: 3 Dinners, 1 Cooking Class (May 31st thru June 2nd)
WHERE: Ciudad Mexico, Mexico City
Follow along on their Mexico trip
ABOUT CHEF JOSÉ CHESA:
The son of an Aragonian chef, José inherited his family’s passion for gastronomic excellence. The youngest in culinary school and honing his skills early on, Jose has more Michelin-starred restaurants under his belt than he likes to mention including Arpege, Can Fabes, Can Jubany and, Fleur-de- Sel.
Along with his wife and partner, Cristina Baez, he opened Portland, OR restaurant, Ataula, in 2014 and was immediately named Portland Monthly’s Chef of the Year.
Since then, José co-founded the region’s only xurreria, 180 Xurreria, and has earned two semi-finalist nominations as Best Chef NW by the James Beard Foundation.
Jose Chesa style is rooted on catalan/spanish cuisine his way, always with a modernist twist. Moving to the PNW he has been spoiled with impeccable produce and one on one farmers relationships that have allowed him to create his own brand of PNW tapas in Portland, OR.
ABOUT CHEF ENRIQUE OLVERA:
Born in Mexico with strong culinary ties to Mexico City and Tobasco, Enrique Olvera studied cooking at the Culinary Institute of America, earning the gold medal from the New York Société Culinaire Philanthropique and the Jacob Rosenthal Leadership Award. Olvera’s first job after graduation brought him to Chicago’s Everest in 1999. With fine-dining and classical training under his belt, Olvera returned to Mexico City to open Pujol. His goal: to re-imagine traditional, regional Mexican food, and present its styles, flavors, and techniques in a modern fine-dining setting.
And it’s with Pujol that Olvera’s arguably made the most strides for Mexican gastronomy—ancient and modern. Using avant-garde techniques to update centuries-tested Mexican cuisine, Pujol quickly garnered national and international attention. It’s widely regarded as the best restaurant in Mexico, and ranks 20 on the San Pellegrino “World’s Best Restaurants” list.
Olvera went on to form the Grupo Enrique Olvera and open his second restaurant, La Purificadora, in Puebla in 2008. He also founded the gastro-deli Eno and Teo, a workshop dedicated to research and education. Olvera’s even taken his passion to the skies, heading up food design for Mexicana de Aviación. The forthcoming opening of Cosme in New York’s Flatiron District—supplied by a tortilleria program in house, with fair trade corn grown in Mexico— as well as ATLA sister restaurant, will be a return for Olvera, who spent formative years in the city. What the near future holds? Los Angeles opening 2018.
Mexico’s sole gastronomic representative at the 2008 StarChefs.com International Chefs Congress, Enrique Olvera hasn’t skipped a beat in cooking for his country. He was named one of the 10 most promising chefs by Food & Wine magazine and was a featured speaker at international gastronomic summit Madrid Fusión. In his cookbook Uno, Olvera reflects upon modern Mexican gastronomy, with 100 recipes from Pujol as well as being named one of the World’s 50 Best Restaurants for the past five years.